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Sourdough Skillet Cobbler with ice cream

Sourdough Skillet Cobbler

Emily Ryan
This recipe for an old favorite uses a gut-friendly, crispy and flaky biscuit for the topping. Peaches are my favorite fruit and I feel stone fruits work best. However, feel free to use your favorite fruits or berries.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 35 minutes
Fermenting time 7 hours
Total Time 7 hours 55 minutes
Course Dessert
Cuisine American
Servings 8 servings

Ingredients
  

FOR THE BISCUITS

  • ½ cup (113g) cold butter
  • 2½ cups (360g) white flour
  • ¼ cup (50g) white sugar + 2 Tablespoons
  • ½ cup (125g) sourdough starter
  • 1 cup (240g) whole milk
  • 1 teaspoon baking powder
  • ¾ teaspoon salt
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • cream to brush on top of the biscuits

FOR THE FRUIT

  • 6 peaches, sliced or diced 5-6 cups
  • 2 Tablespoons butter
  • 2 Tablespoons brown sugar
  • ¼ teaspoon nutmeg

Instructions
 

FOR THE BISCUITS

  • Weigh the flour and 50g of sugar into a medium mixing bowl, tossing to combine. Roll cold butter in the flour-sugar mixture until coated. Using a handheld cheese grater, grate butter into the flour mixture, stopping occasionally to toss so the cold butter shreds are coated with flour.
  • Add sourdough starter and milk. Mix until combined, working the dough as little as possible. A dough whisk works well for this. Cover and allow to sit on the counter for at least 7 hours to ferment.
  • When ready to bake, preheat oven to 400°F.

FOR THE FRUIT

  • Melt butter in an oven-proof skillet over medium-low heat. Add peaches, brown sugar, and nutmeg, stirring to combine. Cook until fruit softens and juices release a bit, about 10 minutes.

TO PUT THE COBBLER TOGETHER

  • Gently knead baking powder, salt, baking soda, and cinnamon into the biscuit cough. Turn dough out on to a clean surface and pat into a 1-inch thick round. Cut out the biscuits and carefully place them on top of the softened peaches until well-covered.
  • Brush the biscuits with cream and sprinkle evenly with the remaining 2 Tablespoons of sugar.
  • Place in the oven and bake 30-40 minutes, until peaches are bubbly and biscuits are golden.

Notes

If you don't have an oven-proof skillet, transfer the peaches to a baking dish, then layer the biscuits on top. 
Keyword cobbler, fruit cobbler, sourdough biscuits, sourdough cobbler
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